Naturally delicious real food.

Plum and pistachio cake

A superb cake that can easily double as a dessert with a dollop of creme fraiche or yogurt and almost seems to improve from being kept for a few days.

If you can’t get hold of plums, although they do seem to be in the shops nearly year round ( horribly mine at Christmas came from South Africa – sorry food miles count!) , you could substitute with figs.

There is a little flour in the mix so not wheat free but the higher than normal proportion of ground almonds, coconut and chopped pistachios do make this a really moist and nutty cake.

Hope you enjoy it xxx

Plum and pistachio cake

Serves 10

75g caster sugar

50g light brown sugar

180g ground almonds

75g roughly chopped pistachios

50g desiccated coconut

50g self raising flour

pinch of salt

2 tsp ground cinnamon

150g melted butter

3 eggs

Topping

6 plums

50g roughly chopped pistachios

40g light brown sugar

Grease a 22cm cake tin and line the base with silicon

Oven 180oc

Combine all the dry ingredients and then whisk in butter and eggs

Put in tin and decorate with plums which have been each cut into eighth slices.